Casa Riera salchichón de Vic

The region around the city of Vic has long been associated with pig husbandry and its elevation, and humid climate have made the town famous for its charcuterie, specifically salchichones.

This salchichón is made using only meat from the shoulder and belly of the pig.

Ingredients

Pork, salt, pepper, preservative: E252. Natural casing

Storage & Care

Keep in a cool and dry place away from direct sunlight

Nutrition

Per 100g

Energy

1637kJ / 394kcal

Fat

30g

of which saturates

4.5g

Carbohydrate

2.1g

of which sugars

2.1g

Protein

28.8g

Fibre

0g

Salt

2g

* Typical values per 100g

Casa Riera Ordeix

The firm of Casa Riera Ordeix was started in 1852 and is now run by the 6th generation of the founding family.

Their IGP salchichones (salamis) are still produced by an entirely natural drying process, on the upper floors of the town house in the centre of Vic, where they have cured them since the business was founded.